Infused Salt Blends Can Enhance Salad Recipes
Wall of Salt From The Meadow
Black Truffle Sea Salt
Introduction To The Meadow and The Blended Artisan Salts They Sell
Infused salt blends are generally a mixture of sea salt, mixed with different kinds of spices and herbs, which helps create very unique flavors. These unique flavors are a great addition to ordinary salads, fish recipes, and meat dishes. Specially flavored infused salts are best use as a topping. They were created by cooks, who wanted to add extra toppings to a side dish, for an eceletic pop of flavor. I have just started using some of these different infused salts.
There are many different and unique blended salts, making their way through the trendy and fickle Foodie scene, and into specialty retail food stores. They are known as Artisan Salts, and there is one such store in Portland, Oregon. The unique and eclectic store is called, The Meadow. I first heard about this store from the Travel Channel on DirectTV™. Even though they primarily sell salt by the weight, in gift baskets, and containers—the store also trades in speciality chocolates and bitters.
Great Salt Webpages
- Ritrovo Artisan Salts - Artisan Salt Recipes
A review of artisan salts from two sea salt companies, and how to use them. THE NIBBLE, Great Food Finds, is an online gourmet food magazine with 1000+ product reviews including gourmet seasonings, sea salt, artisan salt, and a great sea salt and art
- Resources & Guides :: Guide to Artisan and Gourmet Salt Types
Guide to Artisan and Gourmet Salt Types If you understand how each type of salt works in different cooking applications the undiminished power of gourmet salt will be yours Throw away your table salt! Save your kosher salt for de-icing the sidewalk!
Prepare A Salad On A Salt Block, courtesy of The Meadow
The World History of Salt
Salt has an amazing history behind it. In fact, salt is mentioned over thirty times in the King James Bible. Salt has always play an important role in many major religions. In Judaism salt represents purity and sacrifice. Jews dip their bread into salt as a way of honoring these past sacrifices. In the country of China, there is a document dated some 4,700 years ago that has 40 different salts listed in writing. It is the oldest known record of salt. Wars have been fought over salt, between rivaling nomadic clans, competing cities, and even countries. At times in the history of salt, in Arab lands it was used as trade and money. There have been times in salt's lucrative history, which salt was worth the same dollar amount as gold. There are even ancient "salt" roads that some scholars now believe were first created, when animal groups made migrations to salt enriched lands for nourishment and water, where ancient seas once existed.
Get started using many of the unique salt blends making their way into the grocery stores, and the speciality market scene. A great way to try these new salts is by sampling them on a salad. In the spirit of Portland OR, I chose to include two great octopus salad recipes below. Have fun eating your way to a new trend, and being apart of the fun foodie scene. Please leave your reviews and comments about the salads. I would love to read about your own personal experiences, trying out some new infused salt blends.
Grilled Baby Octopus With Spring Salad Video
Salad Bowl Set
8 pounds cleaned fresh or defrosted frozen octopus
2 pinches of Infused Black Truffle Salt
10 to 12 whole black peppercorns
8 ounces small capers, rinsed if in salt; drained if bottled
4 ounces finely diced celery
4 ounces finely diced red onion
1 cup extra virgin olive oil
½ cup fresh lemon juice
Garnishes To Add (add to your own taste level and liking.)
Finely chopped flat-leaf parsley and basil. Fresh ground black pepper and cherry tomatoes. Mix in pitted kalamata oil-cured olives, for a mediterranean flare.
As a salad seafood supplement for something other than shrimp.
- Bring a large pot of water with about 1 tablespoon of salt and the peppercorns to a gentle boil. Add octopus. [Many chefs recommend adding a cork to the cooking water to tenderize the octopus.] Gently cook until tender when pierced with the tip of a knife, 45 to 60 minutes. Drain, cool in cold water and then remove and blot dry. Cut into ½-inch pieces.
- In a large bowl, combine octopus, capers, celery, onion, olive oil and lemon juice. Add all the Garnishments you desire, then season to taste with salt and pepper and toss again.
- To serve individually, place on top of iceberg lettuce leaves. Using a spatula transfer lettuce and mixture to the center of each salad plate. For a gourmet look, garnish with three basil leaves, a cherry tomato or tomato rose on the side, and a black olive top center. Sprinkle rose berry pepper across for color, and drizzle olive oil over mixture just before serving.
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